Food Business News - March 31, 2020 - 20

WASHINGTON

COVID-19 forces FDA to alter

FOOD SAFETY
INSPECTION
PRACTICES
©TRUEFFELPIX - STOCK.ADOBE.COM

S

enior officials of the Food and Drug
Administration on March 18 brought
food industry executives and other
stakeholders up to date on steps the
agency has taken to ensure the safety of
the food supply during the coronavirus
(COVID-19) pandemic. Officials taking
part in the conference call included Frank
Yiannas, deputy commissioner, Office
of Food Policy and Response; Michael
Rogers, assistant commissioner for human and animal food operations, Office
of Regulatory Affairs; and Susan Mayne,
PhD, director, Center for Food Safety and
Applied Nutrition.
"Food production and food manufacturing are widely dispersed through the
United States, and there are currently no
widespread disruptions reported in the
food chain," Mr. Yiannas said. "We, and
when I say we, I mean all of us, must continue to reassure and remind the American people that there's no need to hoard
food, that they should only buy what they
need for their family for a week or so."
Mr. Yiannas emphasized because
there is no evidence of food or food packaging being associated with transmission
of COVID-19, "we do not anticipate that
food products would need to be recalled or
withdrawn from market should a person
that works in a food facility be confirmed
for COVID-19."
Mr. Yiannas said the steps taken to
help reduce the risk of infection for FDA
inspectors should not interrupt the process
by which safe foods reach the market.
Mr. Rogers oversees the FDA's inspections, investigations and sample collections at domestic and foreign human and
animal food manufacturers and firms.
He said FDA on March 10 announced
20

Food Business News

it was postponing most foreign facility
inspections through April and that inspections outside the United States deemed
critical will be considered on a case-bycase basis.
He said the FDA's domestic inspections
and resources during the pandemic would
be directed to mission critical and for-cause
inspections (the latter in response to a
recall, for instance). For the time being, the
FDA will postpone its routine surveillance
inspections that the agency had planned to
conduct this fiscal year.
"Our approach will always put the
public health mission of the agency first,
and it's focused on ensuring that the food
supply is safe," Mr. Rogers said. "It also
takes into account the safety of our workforce, their families and the industry's
workforce."
Mr. Rogers elaborated, "Related to
domestic inspections, our approach to
postpone our domestic routine surveillance inspections will take into account
the operational status of the firm and in
many cases must reflect any geographic
restrictions that the states are adopting -
for instance, some of the decisions related
to shelter in place."
The FDA will conduct mission critical
inspections, for instance, of facilities that
manufacture foods considered at high risk
of contamination, where and when they are
needed if there is any possible way to get
there and accomplish them in a way that
does not put anyone at risk, Mr. Rogers said.
The FDA is evaluating ways to
accomplish such inspections without its
traditional level of on-site presence.
"We also plan to engage with industry
on the best way to do that," Mr. Rogers said.
In the past, most FDA food facility

inspections have been unannounced, he
added.
"We've decided to modify that
procedure, and for the foreseeable future,
we will be pre-announcing the majority of
inspections that we will be conducting in
the domestic arena," he said. "In some rare
occasions, we may need to conduct an unannounced inspection, but quite frankly, right
now, I can't think of many scenarios that
would warrant that approach at this time."
Dr. Mayne emphasized the importance of food facilities adhering to their
required food safety plans.
"As a next precaution, to help avoid
the transmission of this virus through
surface contact, we recommend frequent
washing and sanitizing of all food contact
surfaces and utensils," she said.
Dr. Mayne said if an employee is
confirmed to have COVID-19, employers
should inform fellow employees of their
possible exposure to this virus in the
workplace but maintain confidentiality.
Employees exposed to a coworker with
confirmed COVID-19 should follow CDC's
guidance as explained on its website.
In a brief question-and-answer
period, one food manufacturer asked
that if one of its employees becomes sick
with COVID-19, whether it would become
necessary to put a hold on products until
it's certain they're safe.
Dr. Mayne responded, "You want
to prevent spreading within the plant,
obviously, so the primary goal is to prevent
the spread person to person, but we are not
asking that food be placed on hold or the
food be recalled or anything like that." FBN
Jay Sjerven
jsjerven@sosland.com
March 31, 2020



Food Business News - March 31, 2020

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